Instructions

1. Preheat oven to 375°F. Combine potatoes and water to cover in a large Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer 8 to 10 minutes or until fork tender; drain and place in a lightly greased 13- x 9-inch baking dish.
2. Steam broccoli according to package directions; spread over potatoes.
3. Meanwhile, melt 2 Tbsp butter in a large skillet over medium heat. Add chicken, and cook, stirring occasionally, until done. Add 2 Tbsp dressing mix and flour; cook, stirring constantly, 2 minutes. Add broth, and cook until mixture is thickened and bubbly; stir in cream cheese, sour cream, and 1 cup Cheddar until blended.
4. Pour mixture over broccoli in baking dish. Sprinkle with remaining 1 cup Cheddar.
5. Melt remaining 2 Tbsp butter in a skillet over medium heat. Add breadcrumbs and remaining dressing mix; cook until breadcrumbs are toasted. Sprinkle over Cheddar. Bake 25 to 30 minutes or until hot and bubbly.